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MAIN DISH SALADS:
Chicken Florentine
Salad with Lemon-Parmesan Vinaigrette
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Chicken
Florentine Salad with Lemon-Parmesan Vinaigrette |
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A light and
delicious one-dish meal...
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VINAIGRETTE
(makes about 1/3 cup) |
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2
Tbs |
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freshly squeezed lemon juice |
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1
tsp |
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dijon mustard |
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½
small |
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clove of garlic, minced |
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¼
cup |
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extra-virgin olive oil |
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1
Tbs |
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finely shredded Parmesan cheese
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SALAD: |
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4
skinless |
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boneless chicken breasts, grilled,
cooled and thinly sliced against the
grain |
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½
cup |
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pine
nuts, toasted |
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¼
cup |
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sliced black olives |
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3
Tbs |
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capers, drained and rinsed |
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1 6
ounce |
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bag
of baby spinach |
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1
cup |
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cooked orzo, drained, rinsed and cool to
room temperature |
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1 |
Prepare
vinaigrette: In a small bowl whisk together
lemon juice, mustard, and garlic. Slowly add oil
in a steady stream, whisking to emulsify. Stir
in cheese. Season to taste with kosher salt and
freshly ground black pepper. |
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2 |
Prepare
salad: In a large salad bowl, toss together
sliced chicken, pine nuts, black olives, capers,
baby spinach, and orzo. Add vinaigrette to taste
and gently toss to coat. Serve immediately. |
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Servings: 4 |
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